A Collection of Chiltepin Recipes

The chiltepin, also referred to as chiltepe, and chile tepin, is a small, hot, wild chile pepper. Native to the Southwest, it’s beloved for it’s spice, which some in Mexico refer to as arrebatado for its intense, but quickly dissipating heat.

While you can substitute any pepper based recipe into a chiltepin recipe, we thought it would be a good idea to round up some recipes that specifically call for the ingredient. But, feel free to experiment. Get crazy. And, if you get crazy enough that it’s worth sharing, hit us up so that we can repost.

Chiltepin Yogurt Cheese With Edible Flowers

A simple yogurt cheese that includes chiltepin, herbs, rock salt, and edible flowers.

From Savor The Southwest.

Sausage con Queso

This chorizo recipe calls for a secret ingredient in addition to the chiltepin – Chimayo chili powder.

I highly suggest experimenting with different cheeses since Velveeta doesn’t truly qualify unless your hocking nachos at a baseball game.

From Culinary Compost.

Chiltepin Jelly

If you’re into making jams, preserves, and jellies, this is the recipe for you. Slather on a crostini with goat cheese. Not recommended for PB&J.

From Chris Guinn.

Braised Beef With Fire Roasted Green Chiles

This chili con carne features Salsa de Chiltepin in addition to straight up chiltepins. For a chiltepin salsa recipe, see below from our friends at Edible Baja Arizona.

From Food Television.

Chiltepines en Escabeche

This is pickled chiltepins. It’s a great way to keep peppers on hand. Use these in recipes or eat them whole just as you would any other pickled item.

From Edible Baja Arizona.

Pollo Asado Tacos

These pollo asado tacos look and sound so delicious, they just had to be included.

Nothing beats a spicy, citrus marinade. If you’re not feeling up to the challenge, check out the citrus grilled chicken at Gio Taco. It’s unlikely that their option includes chiltepin, but it’s worth checking out.

From Everyday Southwest.

Tortilla Soup

Nothing beats a killer tortilla soup with chunks of avocado and perfectly crisped tortilla strips. While there are numerous places in Tucson to find tortilla soup, here’s one way to make your own.

From Food Network.

Pozole Con Puerco Y Lima (Hominy Soup with Pork and Lime)

If you’ve never had a pozole soup, when done right, it’s mouthwatering delicious. This soup includes three whole limes juiced. Remember – a key lime is way smaller than other lime varieties, so plan accordingly.

Also, this recipe is slightly confusing to translate, but I have faith in you.

From Big Oven.

Basic Chiltepin Salsa

Finally, one last recipe, courtesy of our friends at Edible Baja Arizona. If you’re making the Braised Beef recipe from above, you could try this recipe for the salsa or any variation.

Also, for an in depth look at the chiltepin, try to get your hands on EBA’s September/October issue of their bimonthly magazine.

From Edible Baja Arizona.

Adam Lehrman started Tucson Foodie in late 2008 as a way to track his search for the best food Tucson had to offer.